Cherry Apricot and Pistachio Biscotti

I love biscotti! They are the perfect after dinner treat, and are a great treat in the morning to dip in coffee. These cookies are filled with dried fruits and nuts, which makes me think they’re healthy, too! I usually take my time and make teeny skinny biscotti, but these are great cut a bit thicker, since you get a mouthful of the dried fruit. Plus, it makes making the biscotti that much easier. I have to say that usually when making biscotti I look for recipes with absolutely no oil. This recipe had only three tablespoons, so I decided to try it, and boy am I happy I did. I keep these in the freezer and whip them out when unexpected guests arrive, or when I don’t have time to bake a fancy pie or cake for my host/hostess. I find that biscotti often impress others, though they’re actually pretty easy to make. I just wish I had a double wall oven…

The original recipe did not call for any whole wheat pastry flour, but as I’m trying to include more whole grains in my diet, including the all-important dessert course, I’ve been trying to substitute whole wheat flour whenever possible. In this recipe, you really can’t taste the difference when you use half whole wheat pastry. Next time I might try it with only whole wheat.

Because they’re inherently pareve, they’re a really smart dessert to keep around! Plus, it’s a pretty simple recipe so that can’t hurt, either…This recipe is easily adaptable. You can use different fruits and nuts than the recipe calls for – I know I did! The original recipe called for some almond extract, which I really don’t like the flavor of so I always omit. If you like the stuff, feel free to add half a teaspoon of it. It also says to add some lemon and orange zest, but I felt that with the two different dried fruits I was adding (the original only called for one) I didn’t really need the additional citrus tang. If you try it another way, let me know how it goes!

Cherry Apricot and Pistachio Biscotti, adapted from Bon Appetit (May 2011)


  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 cup sugar
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup dried sour cherries
  • 1/2 cup chopped dried apricots
  • 1 cup shelled pistachios (unsalted, if possible)


1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or spray with nonstick spray.

2. Combine flour, sugar, oats, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Blend on low for 30 seconds, until everything comes together.

3. In a separate bowl, whisk the eggs.

4. Then, add the oil and vanilla and mix well.

5. Add the egg mixture to the flour and beat until combined.

6. With a spatula, fold in the dried fruit and nuts.

7. On a lightly floured surface, divide dough in half and shape each half into a 16-inch long log.

8. Place logs on baking sheet about 5 inches apart and flatten them until they are 2 inches wide.

9. Bake, rotating the sheet halfway through, for 30 minutes.

10. Transfer to a drying rack and let cool for 15 minutes.

11. Reduce heat to 250 degrees.

12. Using a serrated knife, cut each strip diagonally into 1/3 inch thick slices. Arrange them on a baking sheet and bake for 40 minutes, until crisp, rotating halfway through.

13. Let cool on drying rack and enjoy!